09/12/2010

An easy way to avoid a pricey brunch bill: make your own. I love baked eggs with leeks, but you can substitue the leeks with chopped up radishes (when baked they taste like potatoes!), shallots, ramps (when in season), or any vegetable you like. Some side options: arugula salad with strawberries, or radish hashbrowns (recipe below).

09/06/2010

I wanted to make some tomato jam to compliment the Lemon-Basil Sugar Cookies. I sort of winged it in the kitchen—below is my recipe, and some links to other tomato jam recipes that look good! I made a small portion since I only had 3 tomatoes on hand, this is enough to pair up with one batch (24) of the cookies.

WHAT YOU NEED

3 tomatoes

1/4 onion

2 tbsp sugar

1 tsp cinnamon

1 tsp cumin

1 tsp chili powder

1 tsp lemon juice

1 tbsp white balsamic vinegar

salt

WHAT TO DO

Dice onion, and sautee over medium heat with a little bit of olive oil (you can also caramelize them)

Chop up tomatoes, and add to pan with onions

Add white balsamic vinegar and lemon juice

Mix in the sugar, cumin, chili powder, cinnamon

Add a pinch of salt, and continue stirring

I let it cook for about 30 minutes, continuously stirring, then transported to bowl and let it chill in the refridgerator

09/05/2010

I'm not much for sweets, so the idea of baking an herb-infused cookie intrigued me. These are Lemon-Basil Sugar Cookies. I'm thinking about making a sweet & savory tomato jam to compliment them! Stay tuned...

WHAT YOU NEED

1 ½ cup flour

1 tspn baking powder

¾ cup sugar

½ cup butter, softened

1 egg

1 cup basil leaves

2 tablespoons lemon juice

Zest of one lemon

WHAT TO DO

Finely chop the basil and mix in with lemon juice

Whisk the egg into the mix

Mix in flour, baking powder, a pinch of salt

Next mix in the butter, sugar and lemon zest

Mix until the dough forms

Chill in the fridge for an hour

Preheat over to 325°F

Roll dough into small balls, and press down slightly with the bottom of a sugar-dipped glass